Cornbread Muffins

North versus South. In our house, my heritage battles with my husband’s over what else? Cornbread. Since my hand is on the mixer, I win every time. My northern-inspired cornbread is denser, less cake-like, and not at all sweet. The perfect accompaniment to a savory soup or hearty salad.

Before you begin, make sure butter is at room temperature.

Preheat oven to 350 degrees.

Line a muffin tin with parchment liners.

Separate eggs, reserving egg whites.

Mix almond flour, corn meal, baking powder and salt in a small bowl, set aside.

With an electric mixer, cream egg yolks and butter.

Add yogurt, followed by flour mixture until well combined, set aside.

Wash and dry beaters.

Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.

Fold egg whites into batter.

Measure 2 tablespoons of batter into prepared muffin tin.

Bake for 15 minutes, until golden.

SERVING INFORMATION:
YIELD: 8 SIZE: 2 tbsp CARBS: 6g NET CARBS: 5g *

* Net carbs simply refers to carbs absorbed by the body. To calculate in whole foods, such as those listed on our ingredient lists, we subtracted the fiber from the total number of carbs.